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Breakfast recipe · from the recipe book

Sheet-Pan Mozzarella Mushroom Potato Egg Bake

Crisp-edged roasted potatoes, browned mushrooms and sweet onion set in a fluffy egg custard under a bubbly, golden mozzarella and Parmesan top, finished with fresh basil and juicy tomatoes.

Sheet-Pan Mozzarella Mushroom Potato Egg Bake

Ingredients

  • 2 medium400 gRusset potatoescut into 1/2-inch cubes
  • 4¼ cups sliced300 gWhite mushroomssliced
  • 2 medium200 gYellow onionsliced into thin wedges
  • 1½ tbsp20 gOlive oil
  • 1 tsp1 gDried thyme
  • ¾ tsp2 gGarlic powder
  • 6 large300 gEggs
  • ½ cup (120 ml)120 gMilk, 2%
  • 6 oz170 gPart-skim mozzarellashredded
  • ⅓ cup grated40 gGrated Parmesan
  • ⅛ tsp1 gSalt
  • ½ tsp1 gBlack pepper
  • 1 cup150 gCherry tomatoeshalved
  • ⅓ cup leaves8 gFresh basiltorn

Steps

  1. Preheat the oven to 425°F (220°C). Cube the potatoes, slice the mushrooms and onion, shred the mozzarella and halve the cherry tomatoes before you start.
  2. On a 9x13-inch rimmed sheet pan, toss the potatoes, mushrooms and onion with the olive oil, thyme and garlic powder. Spread in an even layer.
  3. Roast for 25 minutes, stirring once halfway, until the potatoes are tender and browned at the edges and the mushrooms have released their liquid and colored.
  4. While the vegetables roast, whisk the eggs, milk, salt, black pepper and half of the Parmesan in a bowl until smooth. This is the egg mixture.
  5. Lower the oven to 375°F (190°C). Scatter half of the mozzarella over the hot vegetables, then pour the egg mixture evenly over the pan.
  6. Top with the remaining half of the mozzarella and the remaining half of the Parmesan.
  7. Bake for 18 to 22 minutes, until the center is set and no longer jiggles, the top is golden and the eggs reach 160°F (71°C) in the center.
  8. Rest for 5 minutes, then top with the cherry tomatoes and basil, cut into 4 squares and serve.

Contains: Milk, Egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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